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Indian Sauce
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
44Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein0.9 g
Carbohydrates9.4 g
Fiber1.3 g
Sugars7.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.1 mg
Sodium255 mg
Potassium225 mg
Calcium14 mg
Iron0.8 mg
Magnesium13 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.3 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 38. The excerpt below is the record exactly as published.
Indian Sauce. Put into a stewpan \ pint of tomato sauce, add dessert- mfui of curry, and a piece of glaze
Cook this with the app: pantry check, scaling, and the assistant.